Homemade Cinnamon Raisin Bread

February 24, 2012 by

This week has felt all over the place.  I haven’t been this relieved for Friday’s arrival in a long time. I’m really looking forward to having some time this weekend to re-group, get work things in order, and spend some time with friends. Hopefully there will be some good sleep in there, too!

In all honesty, I don’t even know how I managed to make this bread! Looking back, I don’t really know where I fit it in, but I’m so glad I did. I have been wanting to make homemade cinnamon raison bread for what feels like years.  It’s definitely one of those breads that feels more challenging than others, but truly the most difficult part is the waiting- there’s a lot of rising time. The dough itself though, is fairly simple to work with. So if you’re feeling intimidated, I urge you to give it a try.

And with that, I’m off to make more toast, and perhaps even french toast this weekend. Yum! Have a wonderful weekend!

Homemade Cinnamon Raisin Bread slightly adapted from The Pioneer Woman

  • 1 cup milk
  • 6 tablespoons butter
  • 2-1/2 teaspoons active dry yeast
  • 2 whole eggs at room temperature (very important!)
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 2 tablespoons cinnamon
  • 1 cup raisins
  • egg and milk, mixed together for brushing
  • 2 tablespoons soften butter

Melt butter with milk. Heat until very warm, but not boiling. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes. Meanwhile, combine flour and salt in a separate bowl.

In the bowl of an electric mixer fitted with the paddle attachment, mix sugar and eggs until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes.

Heat a metal or glass mixing bowl by filling it with hot tap water so it’s warm. Pour out the water and dry the bowl. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm place for at least 2 hours. A few minutes before I place the dough in the bowl, I put my oven at 150 degrees and let it heat up. When the dough is ready, I turn off the oven, place it inside, and let it rise inside the slightly warmed oven. The oven should feel warm, but not hot.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and brush over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make toast or French toast with it.

6 Comments

Breakfast Simplicity: Vanilla Bean Greek Yogurt with Raw Honey

February 6, 2012 by

Friends, I was a bit of a bad blogger last week. For one, I gave you no Superbowl recipes. I’m sure you had no shortage to choose from, so I feel less bad about that one.  But the second, the even worse blogger sin- it was Ms. Ina’s birthday last Thursday and we did nothing to celebrate! Yikes- this one needs to be fixed. So later this week I’ll be doing a roundup of my favorite recipes of hers, and perhaps whipping up a few in the kitchen, too.

Apologies aside, I have a really wonderful breakfast dish to tell you about! I love sharing recipes with you, but I really get the most pleasure out of sharing the incredibly simple ones. The ones that are easy enough for a week day morning, yet still special enough for entertaining.  This one fits that bill perfectly. Greek yogurt gets whipped up with fresh vanilla bean and topped with a drizzle of raw honey, and sprinkling of crushed almonds.  I enjoyed this for breakfast yesterday while devouring my latest read (The Help), but I think it would make for a gorgeous brunch appetizer. You could prep the yogurt in ramekins and store in the fridge until your guests arrive. Then serve with scones, fresh fruit, and really good coffee.  I’m sure  your guests will be very happy.

Vanilla Bean Greek Yogurt
Make four 1/2 cup servings

  • 16 oz container greek yogurt
  • 1 vanilla bean
  • 1 tablespoon and 4 teaspoons raw honey
  • 1/4 cup roughly chopped almonds

Cut the vanilla bean lengthwise, and scrape out the seeds.  Add the vanilla bean seeds, 1 tablespoon honey, and the yogurt to a bowl and stir well to combine.  Let rest for one hour in fridge so flavors can meld.  Divide the yogurt between four ramekins, top each with 1 teaspoon raw honey and 1 tablespoon crushed almonds.  Serve immediately or store in fridge until ready to serve.

8 Comments

Pomegranate Scones

January 20, 2012 by

When it comes to breakfast, I am a total creature of comfort. I either want a big bowl of greek yogurt with homemade granola and dried fruit, or a hot bowl of steel cut oats with blueberries. But every once and a while, I like to branch out a little bit. Mostly recently, this came in the form of a scone craving. There’s something about a pastry in the morning that makes a weekday feel extra special, and for my pastry- I wanted scones.

This craving was different though. I wanted a scone that was hearty enough for a weekday breakfast.  One that wasn’t just white flour and butter , and would leave me hungry an hour later. I set out to create a healthier version of traditional scones, but was a bit weary  what less butter and no heavy cream would do to the quality. I half expected to pull baked goods that more so resembled gritty tires than light and airy scones out of the oven, after dumping things like whole wheat flour and flax seed into the dough.

But low and behold, they were lovely! Light, airy, and incredibly moist with just a slight crumble- all things needed for a solid scone. I wish I could say the pomegranate seeds involved a little more creative thought, but I simply had one in the fridge that needed to be eaten and threw them in.  Turns out, pomegranate seeds and scones are a match made in heaven! They provide the perfect tart bite against the buttery scone. Well, this one is only slightly buttery, but nonetheless, delicious! Enjoy!

Pomegranate Breakfast Scones

Makes 8 scones

  • 1 cup spelt flour (you can sub all purpose)
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flax seed (can sub with an additional 1/4 cup whole wheat flour)
  • 1/4 cup turbinado or raw sugar, plus 1 T for sprinkling
  • 1 T baking powder
  • 1/4 tsp salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup low fat milk
  • 1 egg
  • 3/4 cup pomegranate arils

Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.

In the bowl of a stand mixer, whisk together the flour, flax seed, sugar, baking powder, and salt. In a separate bowl whisk together the milk and egg. Placed the cubed butter into the stand mixer and mix on low until the butter is the size of small peas. Then pour in the milk and egg mixture, and mix just until the dough comes together.  Add in the pomegranate arils and mix until just combined.  If your dough feels really sticky add a bit more flour and mix until just combined- do not over mix!

Pour the dough onto a floured surface. Knead a few times and form into a round shaped disc. If you need more flour to do this, feel free to sprinkle it on the dough. Once in disc shape, cut the dough in half lengthwise, and then into 8 wedges. Place wedges on a baking sheet, sprinkle with remaining sugar, and bake for 15-20 minutes until golden brown.  Cool for 5 minutes and serve warm with jam or fruit preserves.

4 Comments

Homemade Holiday Gift: Maple Almond Granola

December 5, 2011 by

It’s no secret that I’m completely obsessed with granola. I can’t get enough of the stuff, and I never tire of making it. But a few weeks back I became set on perfecting my granola recipe. All the recipes I had previously shared were delicious, but they just weren’t clustering the way I wanted them to. Yes- clustering. The oats and nuts weren’t creating those clusters that make granola so irresistible! These clumps are always in store bought granola, but why not homemade? I was determined to find out why that was the case, so I did some research and got to work. Six batches later, I’d say I’m pretty close to perfection! My new and improved method makes huge granola clusters, and I have to say- it’s some of the best granola I’ve ever had.

As luck would have it, I’ve hit my granola stride just in time for the holiday season. I took that as a sign that it should be this year’s homemade gift, so I picked up some supplies this weekend. Gift bags, ribbon, and a few festive labels are all that’s needed to transform my breakfast staple into wonderful gifts for family and friends.

Ps: Need more gift ideas? Another homemade gift and my holiday gift guide on Houzz.

Channeling Contessa Granola Formula
I credit my new granola formula to Melissa Clark’s granola recipe, and some helpful tips from the kitchn. This recipe makes a total of 6 1/2 cups of granola, enough for 3 generous holiday gifts or several breakfast meals at home. Also, this granola is definitely sweet, but not super sweet.  If you like it really sweet add a bit more maple syrup or brown sugar.  Enjoy!

  • 4 cups rolled oats (can sub 1 cup of oats for pumpkin or sunflower seeds)
  • 1 1/2 cups coconut chips
  • 1 cup almonds, roughly chopped (or walnut, pecans, pistachios)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 vegetable oil
  • 1/2 cup real maple syrup
  • 1/4 cup brown sugar
  • 1 cup dried cranberries or cherries

Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper. Using a paper towel, rub a little vegetable oil on the paper covering each pan.

In a large bowl mix together everything but the maple syrup, vegetable oil, and dried fruit.  Make sure the brown sugar is well mixed. Measure the maple syrup and vegetable oil into one measuring cup and pour over the oats mixture.  Stir well until all oats are moistened.  Divide the oats between the two baking sheets. You want to make sure the oats are in an even but somewhat thick layer (about 1 inch). That may mean not spreading the oats to the edge of the pan, depending on the size of your pan. I use a 9×13″ and a 8×8″ rimmed pan. I find those sizes perfect for managing the amount of granola in this recipe.

Bake the granola for 40-45 minutes, stirring every 15 minutes until golden brown. During the last 15 minutes of cooking, check the granola after 10 minutes- it may have browned enough at this point. Remove from the oven and let cool overnight. Yes, overnight! It’s crucial to let it remain untouched for this long in order for the granola to clump.

The next day, remove the granola from the pan.  Store in an air tight container or large zip lock bag. Pour the dried fruit into the storage container and toss gently to combine. Best eaten within 1 week of making.

8 Comments

Apple Pie Oatmeal

December 1, 2011 by

I promise this breakfast isn’t as indulgent as it sounds, but it’s definitely as good as it sounds! I just started making this version of oatmeal this fall and I can’t seem to get enough of it. The flavors are so reminiscent of a warm apple pie, you’ll be shocked that you’re actually eating oatmeal.While I’m prepping the oats I quickly peel and dice a crisp apple, then saute it gently in a bit of butter.  Once cooked, the apples get tossed in brown sugar and cinnamon, until their glossy and sweet. Folded into the creamy oats, this definitely makes a weekend worthy bowl of oatmeal. So on that note, I highly recommend you make this part of your Saturday and Sunday breakfast. Enjoy!

Apple Pie Oatmeal
Serves 2

  • 1 cup rolled oats
  • 1 firm crisp apple, peeled and diced
  • 1/2 cup milk (whatever kind you have is fine)
  • 1 1/2 cups water
  • 1 tablespoon butter
  • 1/2 tsp cinnamon
  • 2 tablespoons brown sugar
  • 1/4 tsp salt
  • extra cinnamon and maple syrup for serving

Place the water, milk, and salt in a saucepan. Cover and set to high heat. While waiting to boil, prepare the apples.

Melt the butter in a small saucepan over medium heat.  Let heat until butter is bubbling, then toss in the diced apples.  Cook stirring occasionally until soft but not mushy, 5-7 minutes.  Once cooked, remove apples from the heat. In the same pan, place brown sugar and cinnamon on top of the apples, and toss until the sugar has melted and the apples are well coated.

Once the water and milk mixture is boiling, drop in your oats and cook over medium high heat for 5-7 minutes, until softened.  Once cooked, place the lid on the pot and let the oats rest for 5 minutes, absorbing any excess liquid. After they’ve rested pour the apples into the oats and stir to combine.  Serve immediately with a drizzle of maple syrup and sprinkle of cinnamon on top.

3 Comments

Chocolate Chip Pumpkin Bread

October 14, 2011 by

I know what you’re thinking. “More pumpkin, really?”  But here’s the thing, you can make this bread, and these pancakes, and you’ll make exact use of one can of pumpkin puree. No leftovers!  Isn’t that exciting? I was a little excited.

I had initially set out to make muffins, but discovered last night that my mini muffin tin does not actually fit inside my oven. To the person who thought it was trendy and cool to put tiny sleek ovens in new apartments- you clearly don’t bake! Ok rant done. Sort of. I’m still fuming a bit.  The funny thing is, when I was viewing apartments, friends of mine in the neighborhood mentioned to be weary of the ovens in new buildings.  They had viewed an apartment and actually decided not to live there because the oven was so ridiculously tiny.  Seriously, the things you have to consider…

I suppose we’ll make due with just regular sized muffins for a while.  Ironically enough, that pan actually fits in the oven! Ok, enough of this. Have yourself a fabulous weekend!

Chocolate Chip Pumpkin Bread adapted from Simply Recipes

Makes 1 loaf

  • 1 1/2 c flour
  • 1/2 tsp of salt
  • 2/3 c sugar
  • 1 tsp baking soda
  • 3/4 c pumpkin purée
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 2/3 c chocolate chips
Preheat your oven to 350 degrees.  Butter a 9x5x3 loaf pan and set aside.
In a bowl mix together the eggs, pumpkin, milk, oil, and spices.  In a separate bowl sift together the flour, sugar, salt, and baking soda. Pour the dry ingredients into the wet and stir until just combined (do not over mix).  Fold in chocolate chips.
Pour batter into buttered loaf pan and bake for 50-55 minutes until a toothpick or cake tester comes out clean. Let cool and enjoy immediately, or store wrapped in plastic wrap on the counter for up to 4 days.
9 Comments

Mulled Maple Syrup

October 11, 2011 by

In an ideal world, this syrup would have gone along with yesterday’s post.  But of course, that didn’t happen. Instead it went something like this: in a moment of child-like frustration with my spice cabinet (yes neighbor, you do live next to someone who huffs and puffs at 8 am), I noticed the container of mulling spices sitting at the back of the cupboard. Distracted from my mini temper tantrum, I pulled them out as a reminder to pick up cider at the store.  The little tin sat on my counter for most of the day, until around 2 pm, something clicked. While enjoying a cold leftover pancake, the tin caught my eye. Something needs to come together here, I thought.  Knowing I couldn’t actually put the spices in the pancake batter, I moved on to the syrup.  Could one mull syrup?

Well, I decided to try. Warming the syrup with the spices the way I had always done with cider, I attempted to infuse the syrup with their flavor. After a half hour or so on the stove, I was delighted to find that it did, in fact, work! But wait, it gets better.  Brilliant idea number two struck when I decided to store my syrup in a little bottle I had on hand. Wrapped in green ribbon, does this not make the perfect little holiday gift? Add a sweet hand written label and you’re good to go! I definitely foresee a craft weekend in early December.

Ps: I bought my mulling spices here, but you can peruse lots of options here. Or, if you’re up for a challenge- you can make your own!

Mulled Maple Syrup

1 c real maple syrup

1/2 T mulling spices

Place the mulling spices and maple syrup in a small saucepan and simmer over very low heat for 20 minutes. The heat must be kept very low so the syrup doesn’t boil; it should only be warmed through.  After 20 minutes remove the pan from the heat, place the lid on top, and let rest for an additional 20 minutes.  After the mixture has rested, strain out the mulling spices and pour the syrup in a small container or pitcher.  Serve immediately or store in fridge.

Note:  The ratio of spices to syrup is 1/2 T of mulling spices for every cup of syrup.  If you’d like to make bigger quantities, just increase your ingredients accordingly.

7 Comments

Pumpkin Pancakes

October 10, 2011 by

Friends, I hope you had a glorious weekend!  My family was in town and we had the best time exploring my new neighborhood, visiting with old friends, and cooking meals together.  On Sunday morning I made everyone pumpkin pancakes (following this recipe).  The recipe calls for a full cup of pumpkin, but very little sugar, making these barely sweetened cakes incredibly moist and ideal for dousing in warm maple syrup.  They were delicious, I urge you to add them to your pancake repertoire.

Hope your week is off to a fabulous start!


12 Comments

Cranberry Walnut Bread

September 29, 2011 by

I am so excited to tell you about this bread.  I know people have been going on and on about no knead bread (for like 5 years- no really), but it never gets old to me. If you haven’t made it, you need to, because I promise- it will be a huge boost to your ego.  I wasn’t particularly in need of a ego boost this week, but nonetheless, this loaf put a lift in my step.

My latest creation was a cranberry walnut boule, inspired by Lahey’s Carrot Loaf with walnuts and currants. I was so intrigued by this recipe, but since I didn’t have carrot juice on hand, I did without.  Suffice it to say this came out of the oven at around 3 pm Tuesday, and at 4 pm Wednesday, only a skinny heal of the bread remained.  On the one hand it’s a little scary to think about how much bread I’ve consumed, but more importantly, this is a clear indication of how good this bread is.  We’ve been eating it with a bit of butter, but I think it would also be wonderful served with a smear of good cream cheese.

Lastly- a tip for storing this bread!  If you plan to eat it within 1-2 days of baking (which you likely will), simply cut slices from end of the loaf.  To store, turn the boule upright (cut side down), on a cutting board. The rest can remain exposed!

Cranberry and Walnut No Knead Boule adapted from Jim Lahey’s Carrot Loaf

Makes 1 10″ round loaf

3 cups all purpose flour

1 1/4 tsp table salt

1/4 tsp instant yeast

3/4 cup dried cranberries

3/4 cup coarsely chopped walnuts

1 1/2 cups plus 2 T water

In a large bowl mix together the flour, salt, yeast, cranberries, and walnuts. Pour in 1 1/2 cups of water and mix dough together with your hands or a wooden spoon until you have a slightly sticky and shaggy dough (about 30 seconds). The dough may need a bit more water,  so add one tablespoon at a time until it’s slightly sticky.

Cover and let rise for 12- 18 hours, until the dough has more than doubled in size and the surface is studded with bubbles.  I tend to always do mine for the full 18 hours (my schedule just seems to work out that way). I’d recommend the full length to achieve the results I did, but I’m sure if you went a few hours shorter- it would be fine.

After the first rise, dump the dough onto a generously floured surface (it may need a little coaxing out of the bowl, just pull gently).  Liberally flour your hands and shape into a ball (as close to one as you can get- it will be fine!).  Next, take a dish towel, lay it flat, and liberally flour the center of the towel.  Transfer the dough to that spot, and gently fold the towel over the dough.  Let rise for an additional 1-2 hours until the dough has doubled in size once again, and holds an impression when gently poked with a finger.  If it springs back, let it rise 15 minutes more.

At least 30 minutes before you’re ready to bake your bread, place a large casserole dish or dutch oven (I use this one) in the middle rack of oven, and set temperature to 450 degrees. You want this dish screamin’ hot.

When your dough is done rising, open the oven, and with pot holders carefully place the pot on your stove. Set aside the lid.  Working quickly but gently, unfold the towel and invert dough into the pot. Place the lid back on and put the dish back in the oven.  Bake for 25 minutes.  Then, remove lid, and bake for an additional 15-20 minutes uncovered, until the crust is a deep golden brown. Once achieved, remove pot from oven, carefully remove boule from pot, and let cool completely before slicing.

11 Comments

Blueberry Coffee Cake

June 19, 2011 by

In celebration of Father’s Day (and as one last meal hosting hurrah in our apartment), we had Brandon’s family for brunch today.  As part of the meal, I made the Contessa’s blueberry coffee cake.  My grandmother was a lover of coffee cake, and I’m quite sure I inherited that trait directly from her. On the days my commute does involve a stop at Starbucks, it takes every bit of what little self restraint I have to not succumb to their blueberry or cinnamon coffee cake.

Brunch, though, offers the perfect excuse to make and eat coffee cake.  And this coffee cake is wonderful. No short cuts here, this is the buttery crumb heaven coffee cake was meant to be.  My only regret is that I didn’t put more blueberries in it. I’ve altered the recipe below to include an additional half cup.  Peaches would also work well.  And they are in season now, so all the more reason to try this cake.  Or in my case, undertake round two!  I served the cake along side this fool proof spinach quiche and a tomato/peach salad, which I’ll tell you all about later this week.  I’m a big believer in serving three dishes when it comes to brunch- something sweet, something savory, and an innovative salad to help balance the richness of the meal.   After today’s success, this trio has become my go to combination.

If I could “rate” the way we ate over the weekend, I’d say it was pretty top notch.  From a casual outdoor dinner with friends involving pizza, beer, and salted caramel gelato, to a roof top BBQ, this brunch was a great end to back to back days of great meals.  It was good prep for the week, as we will be in “clean out the pantry” cooking mode.

Hope everyone’s weekend (and Father’s day) was just as delicious!

Blueberry Coffee Cake adapted from Barefoot Contessa at Home

  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 stick unsalted butter, melted
  • 2/3 cups all-purpose flour
  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 1/2 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 1/3 cup greek yogurt mixed with 1/3 cup buttermilk
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries (I’d add in 1/2 cup more

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.  Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes (mine took 45 min), until a cake tester comes out clean. Cool completely and serve at room temp.

8 Comments
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